Don’t braise the pork belly anymore. Roll it up and pan-fry it. It takes ten minutes to cook, and each bite is not greasy!

Speaking of pork belly, it is the soul of our Chinese cuisine. There are many ways to make it, such as braised pork belly, steamed pork with rice flour, braised pork with pickled vegetables, twice-cooked pork, Dongpo pork, etc. These traditional methods are all very fragrant.

Editor: Why is pork belly loved by so many people?

Pork belly is alternately fat and lean. The fat in the pork belly will melt when fried, and it will not taste very greasy. If the lean meat is fried for a while, it will not become chewy, and the taste is particularly fragrant.

Today I’m going to share a very fun and delicious new way to make pork belly, pork belly rolled with potatoes. Many of my friends have never tried it, so it’s worth giving everyone a try.

Don't braise the pork belly anymore. This recipe is very simple. Cut the pork belly into thin slices, roll up the potato strips, secure them with toothpicks, fry them in a pan until the surface is golden brown, add simple seasonings and water, and simmer for ten minutes.

Compared with the braised pork belly method, it saves time and effort, one bite at a time, and it doesn’t taste greasy at all.

Although there is a little more fat in the pork belly, it will be very greasy if not cooked well. The pork belly must be fried, cooked, and browned so that it does not taste greasy. There is another key point in this dish. Before frying the pork belly,

, you also need to put rock sugar into the pot and stir-fry until the color of the sugar comes out. The pork belly produced in this way will not only be bright and rosy in color, but also enhance the taste of the pork belly. Rock sugar is essential.

In order to reduce the greasiness of the pork belly, potatoes are added. Pork belly and potatoes are a natural match. The potatoes are filled with the fragrance of the pork belly. The pork belly is tender and juicy. Friends who like to eat pork belly but are afraid of greasiness can try this recipe.

Ingredients required for pork belly rolls with potatoes: 200 grams of pork belly, 1 potato, an appropriate amount of toothpicks, 1 spoon of light soy sauce, a little dark soy sauce, 1 spoon of oyster sauce, a little salt, 1 bowl of water, and 2 pieces of rock sugar.

Preparation method: 1. Peel and wash the potatoes, then cut them into long strips with a width of 1 cm. Wash the surface moisture with clean water so that the fried potatoes will not be too sticky.

2. Choose pork belly with skin, which will make it taste more fragrant. Just about 2 mm thick is enough. Don’t cut it too thick, which will affect the taste!

3. Place the pork belly on the chopping board, put a potato strip on one end, roll it up and secure it with a toothpick.

4. Add an appropriate amount of cooking oil to the pot, heat the oil, add rock sugar, stir-fry until the sugar color turns out, put the meat rolls into the pot and fry until one side is golden, turn over, and fry both sides until golden brown.

5. Add light soy sauce, dark soy sauce, oyster sauce, and salt. The taste is lighter or no salt is added.

6. Add 1 bowl of water, cover the pot, simmer for ten minutes on low heat, then remove the juice over high heat, and the delicious pork belly rolls with potatoes are ready.